*  Exported from  MasterCook  *
 
                                 Tamale Pie
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----GROUP I-----
    2      cups          Cooked AM 7 Bean & Barley
    3      tablespoons   Water
    1      tablespoon    Tomato paste
      1/4  teaspoon      Onion powder
      1/4  teaspoon      Garlic powder
      1/4  teaspoon      Cumin
    1      teaspoon      Chili powder
    2      tablespoons   Vegetable oil
      1/2  cup           Chopped onion
    1      teaspoon      Sea salt (optional)
      1/4  cup           Sliced ripe olives
      1/2  cup           Canned corn
      1/2                Bell pepper -- chopped
      1/4  cup           Chopped parsley
      1/2  cup           Chopped celery
                         -----GROUP II-----
    2 1/2  cups          Cold water
    1 1/2  cups          AM Cornmeal
    1      teaspoon      Sea salt (optional)
      1/2  teaspoon      Chili powder
      1/4  cup           Grated cheese
 
 Mash cooked 7 Bean & Barley.  Mix tomato paste with water.  In skillet, saute
 onion in oil and combine all Group I ingredients. Let these cook over medium
 heat; if the beans were hot to begin with, no more than five minutes cooking is
 needed.  Stir constantly to prevent sticking.
 
  Adjust seasonings to taste.  Combine the ingredients of Group II except for
 cheese in a heavy pan, and cook over medium heat until cornmeal thickens and
 comes to a boil, stirring constantly.  Oil a 8 x 8 pan and spread 2/3 of the
 cornmeal mixture over the bottom and sides.  Pour the bean mixture into the
 cornmeal crust and spread rest of cornmeal mix on top.
 
  Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
 minutes or until golden brown.
 
  Source: Arrowhead Mills “Homestyle 7 Bean & Barley Soup Mix” tri-fold
 Reprinted by permission of Arrowhead Mills, Inc.  Electronic format courtesy
 of: Karen Mintzias
 
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